Teriyaki Chicken With Orange Sauce Recipes

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

EASY TERIYAKI CHICKEN RECIPE

Steps:

• In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
• Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
• Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
• Remove pan from heat and transfer chicken to a bowl.
• Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

TERIYAKI MARINADE WITH ORANGE JUICE

Steps:

• Stir together ingredients and pour over meat or vegetables.
• Refrigerate food while marinating.
• Different foods will require different marinating times.
• Much longer for beef than chicken, seafood or veggies.

EASY TERIYAKI CHICKEN

Steps:

• Heat a large frying pan over high heat.
• Pat the chicken breast pieces dry with paper towels.
• Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
• Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
• Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
• Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
• Sprinkle over the sesame seeds and serve.

ORANGE TERIYAKI CHICKEN

Steps:

• Season chicken with salt, pepper, and garlic powder. Add chicken and veggies to a large pan or non stick skillet and cook over medium heat 8-12 minutes, stirring throughout til chicken is cooked through.
• In a medium bowl whisk together all sauce ingredients. Pour over chicken and veggies, and bring sauce to a boil. Whisk together cold water and corn starch. Pour cornstarch slurry into pan. Stir until sauce thickens. Serve warm with rice and garnish with green onions if desired.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
• Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

ORANGE TERIYAKI CHICKEN

Steps:

• Rinse chicken breasts. Pat dry with paper towels. Place in a plastic bag set into a shallow dish.
• TO MAKE MARINADE: Combine teriyaki sauce and orange juice concentrate. Pour marinade over the chicken and close the plastic bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
• Remove from refrigerator and drain the chicken, reserving the marinade.
• In a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes.
• Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn the chicken and grill for 20 to 30 minutes more or until tender, brushing often with the reserved marinade. Serve.

TERIYAKI CHICKEN WITH ORANGE SAUCE

Steps:

• Cut the chicken breasts into 1-inch pieces.
• Place the frozen vegetables in a 4-quart slow cooker.
• Sprinkle the tapioca over the vegetables.
• Place the chicken pieces over the vegetables.
• In a small bowl, add the chicken broth, marmalade, teriyaki sauce, dry mustard, and ground ginger; stir to combine.
• Pour the sauce over the chicken.
• Cover and cook on LOW for 4-5 hours.
• Serve over hot cooked rice.

ORANGE TERIYAKI CHICKEN

Steps:

• Start out by cutting chicken into 1 inch chunks and place in a large resealable baggie.
• Once the sauce has been mixed together, add 1/2 cup of cold sauce mixture into the baggie with the chicken. Seal and gently shake to coat the chicken. Place chicken in the fridge for 30 minutes. After 30 minutes, drain the liquid (before adding to eggs).
• Next, using an electric skillet or large frying pan, heat oil and sesame oil to 375°.
• Scoop flour into another large resealable baggie and add pepper and Slap Ya Mama® seasoning. Seal, shake to mix.
• Whisk eggs together in a shallow bowl and add half the chicken chunks to the bowl with the egg mixture. Stir to coat, then place chicken pieces into baggie with flour mixture. Shake to coat.
• Remove chicken pieces from flour and carefully place 8-10 pieces at a time into the skillet or frying pan. (Do not put too many pieces at a time into the oil because that will change the temperature of the oil and chicken will not be crispy.)
• Deep fry chicken until golden brown then flip over and brown other side until internal temperature reaches 165°, approximately 2-3 minutes per side.
• Remove cooked chicken and place on a plate lined with paper towels.
• In a medium saucepan, add chicken broth, orange juice, orange zest, rice vinegar, sugar, Teriyaki sauce, garlic, ginger, red pepper flakes and pepper. Stir, (1/2 cup has already been removed and had been added to baggie with chicken.)
• Bring sauce to a boil over medium heat stirring occasionally.
• In a small bowl, mix corn starch and water together. Add mixture to sauce and heat over low/medium heat until sauce thickens up.
• Pour sauce over chicken, stir to coat and serve over rice.